Galt's Gulch

Guide to Dry-Aging Beef at Home

Posted by freedomforall 9 years, 7 months ago to Going Galt
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I have been dry aging beef in my refrigerator since the 80s, and it really makes a difference in the tenderness of top sirloin. You have to do a whole top sirloin, not steak, so you need enough room in the refrigerator for the meat to sit for more than 2 weeks minimum, and you may want to leave it there for a month. (Based upon your taste)
SOURCE URL: http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

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  • Posted by $ jlc 9 years, 7 months ago
    A chef I know once suggested a type of aging that was linked to not-freezer burning old meat. He said that when meat in your freezer was starting to get old, remove it (before freezer burn), and let it thaw completely. Then, wash it in warm water and put it on towels in the fridge. Blot ALL the water from it until its surface was completely dry.

    Then you can re-freeze it. Repeat after a few more months in the freezer. He said that after a year, you will get aged beef instead of freezer-burned beef.

    I have not tried this, let alone tested this, but I keep the idea in the back of my mind.

    Jan
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  • Posted by waytodude 9 years, 7 months ago
    Being a cattle rancher all my beef is hung at my processor for a full 21 days or like I tell them don't cut it up til it starts to mold. You can cut my steaks with a fork and a taste you can only get at a very pricey restaurant. Needless to say I don't eat beef off of my own farm. Oh I hate to tell you those high price restaurants have corn feed beef not grass feed. That grass feed beef sucks.
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    • Posted by khalling 9 years, 7 months ago
      hear, hear. except for some reason in Sonora, Mexico. That beef is wonderful. I do not know why that is. but I dearly miss US beef. GHBs! for a decent hamburger...
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      • Posted by waytodude 9 years, 7 months ago
        Funny how Americans want lean grass fed beef at home however wonder why a steak at a restaurant is so much better. The beef I raise goes to those restaurants and to Japan. The Japanese know good marbling is what makes meat better and they have longer life spans. Our fore father's knew. My grandfather always told me it takes corn to feed an animal and let that meat hang and age before you eat it.
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  • Posted by $ jlc 9 years, 7 months ago
    I was fascinated by this article...but unsure if I wanted to try it. I probably need to have a more comprehensive personal opinion of 'aged beef' in order to decide. I have had it so rarely I cannot recall its taste or whether I thought it was better than regular beef.

    Jan
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    • Posted by freedomforall 9 years, 7 months ago
      You can do it for 2 weeks and get some tenderness effects without the flavor change. Then slice one steak and try it. Wait a week and slice off another steak, and try it. Each time you lose a little dried beef from the outside that must be trimmed, but you gain knowledge. After this experiment you will know exactly the best time for your taste to "harvest" it and slice it all into steaks. (Eat some and freeze the extra ones.)
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      • Posted by $ jlc 9 years, 7 months ago
        Good idea. I would have to use my regular refrigerator, though: not going to try to buy a mini-fridge just for this. But the smell should not be bad for a couple of weeks.

        Jan
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        • Posted by freedomforall 9 years, 7 months ago
          I always put mine on an empty shelf in the refrigerator with everything else. The outside will be trimmed off anyway (on top sirloin.) Be sure to wash the meat and dry thoroughly with paper towels. Place on a rack on a plate so that nothing touches the meat or can drip on it from above. You want it to have good air circulation and to stay dry. I think the longest I have had a top sirloin aging this way is about 5-6 weeks, but for tenderness and 'normal' flavor 3 weeks is good. Let me know how it works for you.
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